CROCKPOT-AU-FEU

This is a classic French dish in which more mature chicken benefits from slow cooking. It's very mild in taste but it's healthy and easy to cook. I use the leftover stock to make soup.

INGREDIENTS
1.6kg free-range chicken
1 large onion, chopped
1 bouquet garni (tie together a few bay leaves, parsley sprigs and thyme sprigs with kitchen string)
1 cup (250ml) white wine
1 cup (250ml) chicken stock
4 baby leeks, trimmed (or 2 leeks)
1 bunch baby (Dutch) carrots (or 2-3 carrots cut into big pieces)
4 potatoes, peeled
100g thin green beans, ends trimmed
Chopped flat-leaf parsley, to sprinkle
Toasted baguette and low-fat ricotta, to serve

METHOD
Preheat oven at 150°C.
Season the chicken and truss with string. Place the chicken and onion in a cast-iron pot. (You can use a slow cooker.)

Add the bouquet garni, wine, stock and enough water to cover.
Season with salt and pepper and cover with the lid.

Cook on a low heat for about 4 hours until the chicken is tender and cooked.
Add the leeks, carrots and potatoes and cook for a further hour, adding the green beans for the final 10 minutes of cooking.

Remove the chicken and slice. Divide the chicken, vegetables and some of the poaching liquid among serving bowls.
Season well with salt and pepper and sprinkle with parsley.
Serve with toasted baguette and ricotta.

Serves 4

TIP:

Use the left over broth to make a nice soup. I used it to make Italian Cabbage soup.

Comments

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